I’m on a little kick this month… must be all the holiday family memories, but along with great grandma’s Tea Cakes on the hubby’s side, today I want to share another family recipe: my mother’s mother’s recipe for Creamed Eggs on Toast. This is the breakfast of champions in my family. It is a must on Christmas morning, looked forward to with the same expectation as Santa Claus. Until the other day I had never actually made it myself, but the tradition has finally been passed on from my mom, and I even took a few liberties with the recipe to give it a little something extra that my hubby was sure to like.
For a recipe we usually reserve for holidays, I was amazed at how easy this one was! It’s a béchamel sauce (or as many in the south would call ‘thickening gravy’) that you can spice up using your favorite flavors with some chopped hard boiled egg mixed in. Serve on top of some warm toast & voila! A hearty, satisfying breakfast that can stretch to feed a crowd or reheat as leftovers for days.
You can easily reduce or multiply this recipe depending on how many you’d like to feed, just divide the amounts I give below by 4 and you can generously feed 1 person. Also, make things EXTRA easy by hard boiling all the eggs you’ll need the day before and on the morning-of hand off toast duty to anyone nearby, and you can get it all done in no time! So why not give it a try to see if you can make your holiday mornings any easier?
Optional: 1/2 teaspoon cayenne, plus more for garnish (or if you don't want the heat, substitute nutmeg, or just skip it altogether)
4 slices of bread, toasted
In a large sauce pan (when my mom makes it for a crowd she uses the largest, deepest frying pan she has) and melt butter over medium heat.
Pour in the flour and whisk together. Keep whisking the flour-butter mix until you start to see bubbling like the mixture is beginning to boil, it should take 2-3 minutes. You want to cook it to the point where when you taste it you don't have the bitter flour taste.
Next, slowly dribble in the milk, whisking to combine. At first it will begin to form a dough like substance, just keep wishing and adding something like a 1/4 cup at a time.
Once all the milk is added and combined smoothly, keep the pan over medium heat and whisk regularly to keep the bottom from burning, but allow it to come to a boil and continue to boil for a minute. The sauce should begin to thicken up.
Remove the pan from the heat, season with s&p and cayenne (or nutmeg), whisking together to combine.
Finally, stir in diced hard boiled eggs. If the sauce isn't as thick as you would like, keep it over low heat for a few minutes and it will continue to thicken. On the contrary, if it is too thick, slowly add extra milk (or water!) and whisk in until you have the consistency you prefer.
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